- 1 cup Calrose Rice
- 2 cups Water
- Pinch of salt
- 1/2 cup Granulated Sugar
- 1 can Coconut Milk
- 1 fresh Pinapple ripe, peeled, cored and sliced
- 1 tbsp Canola Oil
- Combine rice, water and salt in a saucepan. Bring to a boil; cover and reduce heat to low. Cook for about 20 minutes or until water is absorbed.
- In a small saucepan; bring sugar and coconut milk to a boil. Pour over rice mixture and stir to combine. Cover and let stand until rice absorbs all the liquid, about 20 minutes.
- Meanwhile, brush pineapple slices with oil and place on grill over medium high heat. Grill, turning once for about 8 minutes or until golden brown. Chop pineapple and stir into coconut rice or top each portion before serving.
Tips & Notes
Recipe developed by Emily Richards